Jolly Gingerbread Biscuits

Sprinklers on freshly cut lawn, the piney smell of the Christmas tree and the spicy, treacly aroma of gingerbread. Christmas is well and truly in the air

As soon as these Jolly Gingerbread Biscuits hit the oven, you will be hit with a wave of Christmas nostalgia as strong as the St Agnes brandy your Mum used to pour a little too generously into the brandy custard.

Beautiful to eat and admire, these biscuits have become an annual fixture on my Christmas baking list. They keep well and make wonderful gifts.

Whack on the oven, throw on some Bublé and fill your home with the joyous smell of Christmas!

This recipe makes about 30 biscuits. I like to double the recipe – keep some and wrap the rest up to give away to friends, visitors and hosts throughout the party season. (Double recipe pictured.)

You will need:

Biscuits

60g butter

½ cup brown sugar

¾ cup golden syrup

1 egg, lightly beaten

3 cups plain flour

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp mixed spice

½ tsp nutmeg

Royal Icing

1 egg white

2 ¼ cups icing sugar

1 Tbsp water

Silver cachous to decorate

Method:

Combine butter, sugar and syrup in a pan. Stir over medium heat until sugar has dissolved and butter has melted (do not boil). Allow to cool for 10 minutes (put it in the fridge to speed things up).

Meanwhile, combine sifted flour and spices in a mixing bowl.

Once the butter and sugar mixture has cooled slightly, stir into flour mixture. Add egg. Stir until combined.